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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut meat into 1/4 inch thick strips. | 2. In a medium sized bowl, incorporate seasonings with Coconut milk. After you have a smooth paste, add the meat and spoon or hand mix till all is coated nicely. | 3. Cover and and allow the party to mingle for at least 2 hours in the fridge. | 4. Skewers: If using wood skewers, soak them in water at the same time you are marinating, which will reduce there burn rate during the grilling process. | 5. Skewer meat, if you stretch the meat across the skewers, rather than cram them together, they cook faster. Your choice here. | 6. Cook Satay on a HOT gas or Charcoal grill. Flip them midway through and monitor for flare ups. Chicken Breast will cook up quickly (7-10 minutes)if cut thin and stretched across the skewers. (test for doneness on your thickest cut). | 7. Serve immediately with Peanut Sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	1	lb		780.1798	0.0	94.5741	41.9573
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
salt	1	teaspoon		-	-	-	-
curry powder	2	tablespoons		40.95	7.0346	1.8005	1.7653
turmeric	1/2	teaspoon		4.68	1.0071	0.1452	0.0488
coconut milk	1/2	cup		276.0	6.648	2.748	28.608

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.